We were slammed that night and we had to send a few away hungry. Next we we will make sure to have tons of food.

See everybody then,

k

Sweet potato pie

Ingredients
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten or equivalent egg replacer
1/2 teaspoon salt
4 tablespoons butter/margarine, softened
1/2 cup milk/soy milk
1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Keawe
]]> http://mohubbs.wordpress.com/2012/01/05/happy-new-years-2/feed/ 0 mohubbs http://mohubbs.wordpress.com/2011/11/29/tasty-hot-and-green/ http://mohubbs.wordpress.com/2011/11/29/tasty-hot-and-green/#comments Tue, 29 Nov 2011 16:54:36 +0000 mohubbs http://mohubbs.wordpress.com/2011/11/29/tasty-hot-and-green/ ]]> Japanese food is by far one of my favorite. It has the right balance of sharp flavors spaced by mellow notes in between. Last week we had the lovely guest Johanne come out and whip up her edamame soup. Along with it we rolled up some fresh sushi rolls and snappy ginger cookies. We posted in the past how to make great sushi rice, so I will just mention that the rolls we served Thursday had oshinko—pickled radish—and marinated burdock rook. Both can be purchased at any Asian grocery store.

Remember that next week is the last mohubbs of the semester, and we are going to make it a real feast. See you there.

Keawe

Edamame soup

• 1 yellow onion diced
• 2 cloves garlic
• 1 med potato cubed
• 1 bag of frozen shelled edamame
• Stock to cover
• Sesame oil
• Toasted walnuts

Fry the onion and garlic until translucent. Add the potato and edamame and enough stock to cover all the ingredients. Bring to a boil and turn down to simmer for twenty minutes. When the potatoes are tender, puree either with a hand blender or by adding to a blender in batches. Simmer five more minutes. Garnish with toasted walnuts and a few drops of sesame oil.

Enjoy…

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups tofu diced
• 1 cup green peas
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 tablespoons fresh sage minced
• 1 teaspoon fresh rosemary minced
• 1 teaspoon thyme
• 1 recipe pastry for double-crust pie (see bottem of post)

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in tofu, green peas, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper and herbs.
3. In a small bowl, mix the cornstarch, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4. Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
5. Bake in preheated oven for 30 minutes, or until the crust is brown.

Pie Crust

Snickerdoodles

Ingredients

• 1 cup butter or shortening
• 1 1/2 cups white sugar
• 2 tbsp ground flax
• 4 tbsp water
• 1 tsp vanilla
• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Start by combining the flax and water in a small bowl and set aside to gel. In a medium bowl, combine butter/shortening and 1 1/2 cups sugar, mix till creamy. Add the vanilla and flax gel. In a separate bowl sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart and slightly squash down.
   1. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

It was a meal of steaming hot baked potatoes with grilled onions, mushrooms and sage toppings, finished with hot pear and cherry pie. That’s right it was not a day to miss.

First about baked potatoes: their easy! Scrub a big Idaho potato clean, dry it and rub oil salt and pepper on it, then stick the potato in a 350 degree oven and back for about 1 and ½ hours—turn half way through. The potato is done when a knife can pass through with no resistance.

For the topping, fry half a sliced onion 2-3 minutes on medium, season with salt and pepper, add 4-5 sliced mushrooms, cook another 5 minutes, add diced fresh sage, cook another minute, taste season if needed.

Roasted Eggplant and Red Pepper Dip

1 medium eggplant
2 red bell peppers, washed well, and seeded
1 red onion
2-4 cloves minced garlic (I like a lot of garlic in mine!)
1/4 cup good quality extra virgin olive oil
1-2 tsp kosher salt
1/2 tsp ground black pepper
1-2 tbsp tomato paste
Pita chips

Preheat oven to 400 degrees Fahrenheit.  

Prepare veggies by chopping the eggplant, red pepper, and red onion into roughly 1-inch sized pieces. Salt the eggplant heavily, and let it sit for twenty minutes to pull the bitter juice out. After the twenty minutes, wash wash the salt off the eggplant and dry them. Put all the vegetables in a large bowl, then toss well with the garlic, olive oil, salt, and pepper, so that all the vegetables are well coated.  Spread them out in one layer on a rimmed baking sheet, then roast them for 45 minutes, tossing the vegetables once during roasting.  Once they are done, they will be well-browned and soft.  

Let the vegetables cool slightly, then transfer them to a food processor.  Pulse the vegetables a few times to break them up, then add the tomato paste and pulse until well-blended and mostly smooth.  (I like it smooth with a few larger bits, but you can leave the dip as chunky or as smooth as you like.)  Serve at room temperature with chips or bread, or store refrigerated for a few days.  

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

It will be hard to top this next week, but we will try. See you there.

Coconut Bacon B.L.T.
3 large handfuls of bulk coconut
1 tablespoon liquid smoke
2 tablespoons soy sauce/ tamari
1 tablespoon water
1 tablespoon maple syrup (optional)
Directions:
Place coconut in a shallow baking pan. Mix other ingredients together and coat coconut well. Cook in preheated 400 degree oven until crispy. It will get crispier after it cools. Use in sandwiches or salads as a vegan bacon substitute. May be kept in sealed container for several days.

Tofu Fried rice

Servings:4
2 cups cooked rice
2 tablespoons vegetable oil, divided
1 (14 ounce) package reduced-fat firm tofu, drained and cut into 1/2 inch cubes
1 red pepper chopped
1 cup green onion, in 1/2 inch slices
1 cup frozen peas and carrot, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
thinly sliced green onion (optional)
Directions:

Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.

Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.

Remove from pan.

Remove from pan.
7
Add 1 T vegetable oil to pan.
8
Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
9
While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
10
Add cooked rice to pan; cook 2 minutes, stirring constantly.
11
Add tofu, and soy sauce mixture; cook 30 seconds, stirring constantly.
12
Garnish with sliced green onions if desired.